“For this trusty recipe, pick tart, firm apples that will hold up to the baking. Slice them thinly and add flour, sugar, cinnamon, nutmeg and a dash of salt. Pile the apples into a prepared crust, dot with butter, and top with another round of pastry. Bake until the apples are tender and the crust is golden.”

I couldn't find a good recipe in my books so came to your site and found this one. Did make a few minor modifications adding vanilla and apple pie spice, but it turned out great and tasted excellent!! It was quick and easy to make! I used Fuji apples-a good baking apple.

Reviewer:

This recipe was a fabulous hit with my family last night. I did a few minor changes to the recipe. I only used 1/2 cup of sugar and sliced the apples really thin with my salad shooter. I did this and everybody just raved over it and now it's all gone. It didn't even last one full night with my family. I guess next time I will have to make two or three pies to make it last, LOL. I will definitely be making this pie again.

Reviewer:

The first pie I fallowed the recipe to a tee. It was really runny and it caused the bottom crust to be soggy(this was the results after it had time to cool and the liquid to thicken). I made a second one and in the place of 2TBSP flour I used 4TBSP and it was perfect.(just be sure to let it cool before cutting it so you allow the liquid time to thicken up. I also brushed the top crust with melted butter before baking and the top crust was a lot better as well.

Reviewer:

I have made this a few times. The thinner the apples are sliced, the better. Used 2 heaping tablespoonsful of flour, which seemed to help a lot. Definitely had to cook for the whole 50 minutes. Will cook this again, it's great for Thanksgiving.

Reviewer:

Hubs and I agree this is a darned fine pie. While I made a couple of minor modifications, none were necessary. I most frequently make my apple pies with just white sugar, but this time I wanted a little “caramel-y-scotchy” taste so I used half white and half brown sugar –just fun for something different. The amounts of cinnamon and nutmeg were just right. I typically don’t care for nutmeg in apple pies, but the little bit of it that was indicated here enhanced rather than dominated. As for the flour, I’m always nervous about that – 2 T. is a common amount used in apple pie recipes but you can never know exactly if that will be too much or too little. The Fuji apples I used were very juicy so I used two HEAPING tablespoons and so far I’m happy with that. I’ll be interested to see tomorrow morning, however, once the pie has set overnight, if I’m still as pleased! I’m hoping it won’t have turned to paste! I used a rich pie crust, “Never, Never Fail Pie Pastry,” also from this site, and brushed it with a mixture of one egg yolk and 1 T. half-and-half before baking. I baked the pie at a consistent 375 degrees – 25 minutes with the crust uncovered, then another 25 minutes or so with the crust edge covered with foil. This pie recipe and the pastry recipe I chose was a winning combination and lived up to its name. This was indeed a good “Old Fashioned Apple Pie.”